Alton Brown has a recipe for red beans and rice that uses pickled pork. I don’t want to go to the trouble of pickling my own pork. Can I substitute pickled pigs’ feet?
When I finally get around to it, I’ll sauté the Holy Trinity, add some garlic, a bay leaf, some cayenne pepper, and water. I’ll throw in a couple of sliced andouille sausages, too. I’ll add the salt after things come together. Any problem with just tossing in a pickled pig’s trotter or two with the sausages? Might be a pain getting the bones and cartilage out.
I figured you’d have said you had a ham hock if you had one.
Looking over Alton’s recipe…ick. You are on the right track by adding the sausage. A ham hock or two, maybe some more seasonings and you’ll be fine. Skip the pickled pork completely. Alton skipped a gear with this one.
In an attempt to channel my love of sausage towards a healthier life, I have been using the Amylu chicken andouille sold at Costco lately. I recommend it as a reasonable alternative.
In moments of weakness, I have been known to use Leon’s Andouille from the same company…
I prefer to cook my red beans without any meat. Atlhough I’ll sometimes add a bit of grilled sausage to the bowl. Alton’s recipe has a lot more bell pepper than I use, and not nearly enough cayenne. I also usually add some oregano.
Where I grew up pigs feet were prized. I remember the unique flavor and unique pleasure of chewing on the bones. I don’t know if I ever knew how they were prepared but I do suggest reading about them first. I’m reasonably sure they were not just tossed into the pot.